Scalloped Sweet Potatoes

2 1/2 lb. peeled sweet potatoes
2 Tbsp. chilled margarine, cut in 1/4-inch cubes
1 1/2 c. heavy cream
1/2 c. light brown sugar, firmly packed
3/4 tsp. cinnamon
1 c. coarsely chopped walnuts

In 5 quart saucepot over medium-high heat, bring sweet potatoes and enough water to cover to boil. Reduce heat to medium-low, simmer covered about 15 minutes until potatoes are just tender, but firm; drain. Heat oven to 325 degrees. When cool enough to handle, slice potatoes crosswise in 1/2-inch slices. Arrange in double layer in 2 quart casserole. Dot with chilled margarine. In 4 cup glass measure, using wire whisk or fork, beat cream, 1/4 cup brown sugar and 1/2 teaspoon cinnamon until well blended. Pour over potatoes; cover with foil; bake for 15 minutes. Remove foil, sprinkle with remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon and walnuts. Bake, uncovered for 8 to 10 minutes until hot and bubbly.
Makes 8 servings.

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